| dc.description.abstract | Coffee consumption as part of a modern lifestyle contributes to a high prevalence of tooth discoloration that negatively affects dental esthetics. Ozone is an effective oxidizing agent capable of oxidizing chromogenic compounds; however, its clinical application is limited by low stability. The formation of ozonized in oils, such as cacao seed oil (Theobroma cacao L.), can improve ozone stability and effectiveness. This study aimed to analyze color changes in teeth with coffee-induced discoloration after application of paste containing different ozone concentrations ozonized in 15% cacao seed oil. Twenty-four premolar teeth were divided into four groups (n=6): ozone concentrations of 15 μg/mL (I), 20 μg/mL (II), 25 μg/mL (III), and without ozone (IV). The teeth were immersed in a robusta coffee solution at 70°C for seven days, with daily solution replacement. Initial color measurements were performed using a colorimeter. Cacao seed oil was extracted by the Soxhletation method and ozonized according to each group concentration, then formulated into a paste. The paste was applied to the buccal surface of the samples and wrapped for 7 hours/day for 14 days at 37°C. Final color measurements were conducted, and color changes were calculated using the ΔE formula. The highest color change was observed in Group III (28,79±1,95), followed by Group II (23,88±2,35), Group I (21,20±2,25), and Group IV (9,85±1,64) (ΔE>0). ANOVA analysis showed significant differences in color changes among groups (p<0,05). It can be concluded that 15% ozonized cacao seed oil is effective in altering the color of teeth with coffee-induced discoloration, and higher ozone concentrations result in brighter tooth color. | en_US |
